DAL KICHDI-PRESSURE COOKER METHOD

If you are looking for some quick one pot meal this is the best option. Kichdi is a  North Indian dish made with rice and dal flavored with some spices. I must admit the one I prepared here is not authentic as the original kichdi is much mushier. Since both of us do not prefer to have over cooked rice I tried this way and enjoyed it a lot, but if you love to cook the original one please check notes below.

Ingredients

1.       Basmathi rice-1 cup
2.       Red masoor dal-1/2 cup
3.       Whole spices-cloves(4nos)cardamom(3nos)cinnamon(2 small sticks)star anise(1no)
4.      Onion-1 small
5.    Green chilly-1no
6.      Ginger-1/2”inch piece
7.      Garlic-4pods
8.      Tomato-2 small
9.    Chilly powder-1/2 tsp
10.   Turmeric powder-1/4 tsp
11.   Garam masala-3/4 tsp 
12.   Oil-2tbsp
13.   Water-2 ½ cup
14.   Salt

 Method of preparation

1.      Wash rice and dal.Soak it for 20 minutes.

2.      Finely chop all veggies..

3.      Heat oil in a pressure cooker. Add all the spices sauté for a minute.

4.      Now add chopped ginger, garlic, green chilly and onion. Sauté until onion turns transparent.

5.      Add tomatoes .Let it cook for 2 minute. Add all powders and salt. Stir for a minute.

6.      Add water. When it boils add rice and dal.Give a nice stir.

7.      Close the cooker. When the steam comes through the nozzle keep the wait on.You can hear the first whistle within  5 minute. Switch off the flame. Wait for 1minute.

8.      Carefully lift the wait to let the steam escapes (do not take it off from the lid,just lift it).when the entire steam release out and the shhhhhhh sound stop remove the wait ,open the cooker .Gently stir rice with a fork or spoon taking care  not to break the rice.

Serve hot with raitha or pickle.

NOTES: Mushy version- increase water quantity by 3 ½ cup.Follow the same instructions upto step 6.Cook until 3 whistles. Here you don’t need to do the activities of step 8 .Let the steam escapes by itself.

For variations vegetables like carrot,beans ,potatoes etc can be added.

                Sending to Dish it out – Lentils and Garlic and Vardhini’s page" , NIVEDHANAM ,
FOOD CORNER, COOKING WITH SEEDS by Priya's versatile recipes

   

MUTTA THORAN-SCRAMBLED EGG IN SPICY COCONUT MIX

Ingredients

1.      Mutta /eggs-2nos

2.       Grated Coconut-3tbsp

3.      Onion-1no

4.      Tomato-2nos

5.      Green chilly-1nos

6.      Chilly powder-2tsp

7.      Coriander powder-1tsp

8.      Garam masala-1/2 tsp

9.      Pepper powder-1/2 tsp

10.  Salt

11.  Oil-2tbsp

Method of preparation

1.      Chop onion ,green chilly and tomato. Beat eggs by adding little salt. Keep it aside.

2.      Heat oil in a pan. Add onion and green chilly.Saute until onion turns transparent.

3.      Now add the tomatoes. When it melts add all powders and salt. Stir for a minute.

4.      Add beaten eggs and coconut. Mix well with all other ingredients. Simmer the flame.

5.     When the egg starts to solidify stir it continuously until it is fully cooked and gets dry(thoran form).

Serve warm with rice..

Sending this to the event hosted by FOOD CORNER

SECOND AWARD

I am  really glad that my FISH VINDALOO  has won an award for the best sea food curry in an event conducted by DIVYA and PRIYA. Thanks to both of you for selecting my dish. It is really an encouragement for budding bloggers like me.Hearty congrats to all other winners of this event.

SIMPLE KARIMEEN CURRY

   

Karimeen also known as Pearl spot is a very famous fish widely present in the backwaters of Kerala. This fish has got very distinctive flavor and is very tender. Kappa and Karimeen is one of the most famous Kerala delicacy

Ingredients

1.      Karimeen(pearls spot)-4nos

2.      Pearl onions-10nos,thinly sliced

3.      Green chilly-2 or 3

4.      Ginger-2tbsp julienned

5.      Garlic-4pods

6.      Chilly powder-1tbsp

7.      Kudampuli-1no

8.      Coconut milk-1 ½ cup

9.      Oil-2tbsp

10.  Curry leaves

11.  Salt

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and salt for 10  minutes.

2.      Clean the fish .make few slits on both sides.

3.      Heat oil in a wide pan. Add curry leaves, ginger garlic and green chilly sauté for 2minutes.Add the onion stir for 2 minute. Now add the chilly powder. Stir well. Add the kudampuli and coconut milk. Add salt.Let it boil. Add the fish in. Swirl the pan in order to cover the fish with gravy. Let it cook for 8 minutes by covering the pan. Serve with appam or rice

Notes: It is better to prepare the curry in advance so that the flavors can set in. Take care not to overcook the fish as it may result in crumbling of  the  fish. You can substitute kudampuli with some chopped tomatoes.

Sending this to the event hosted by FOOD CORNER